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Novitasari, Erliana

Politeknik Negeri Lampung.

Author-ID : 866563

Agriculture, Biological Sciences & Forestry

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Analisis Karakteristik Kimia Tepung Kasava dari Ubikayu Varietas Klenteng dan Casessart (UJ5) Novitasari, Erliana; Arief, Ratna Wylis
Jurnal Penelitian Pertanian Terapan Vol 18, No 1 (2018)
Publisher : Politeknik Negeri Lampung.

The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (> 80%) has not met the quality requirements of SNI.

Food Diversification of Cassava as Functional Food Instead of Rice in Lampung Arief, Ratna Wylis; Novitasari, Erliana; Asnawi, Robet
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 6, No 2 (2018)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2018.081.62-69

Cassava has been known to have low glycaemic index (GI) recommended for diabetics. Cassava can be used as alternative food source for substitution of rice as Indonesian staple food. The current study aimed to investigate phisycal and chemical properties of food diversification of cassava. Levels of dietary fibre were measured by enzymatic-gravimetric AOAC, while total sugar content was measured by Lane-Eynon titration. Determination of starch was observed by using spectrophotometer and energy analysis by bomb calorimetry. Level of glycaemic index (GI) was determined by EL, S.N. method. The sensory analysis was performed by preference test by using hedonic scale towards 20 panelists. Analysis of cost and benefit was used to investigate the economic feasibility of the products. Among several products of cassava, analog rice has the highest value of dietary fibre (4.72%), starch (75.64%) and energy level (349.38 cal/kg). In addition, it has the lowest value of total sugar content (1,19%) and GI (56). It is also the most preferable in terms of colour (4.35), aroma (3.90), taste (4.35) and general acceptance (4.05). Economically, analog rice provides the highest profit than instant tiwul and oyek, which are 1.66; 1.56 and 1.47 respectively.

Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties Novitasari, Erliana; Arief, Ratna Wylis
Jurnal Penelitian Pertanian Terapan Vol 18, No 1 (2018)
Publisher : Politeknik Negeri Lampung.

The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (> 80%) has not met the quality requirements of SNI.

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